Instant Pot Tuna Puttanesca Food

INSTANT POT TUNA CASSEROLE

Steps:

• Add EGG NOODLES to the Instant Pot. Then cover the noodles with TUNA, PEAS, CARROTS, MUSHROOMS, ONION, SALT, and PEPPER. Pour in CHICKEN BROTH.
• Do not stir the ingredients. Instead, press down to submerge the noodles in the broth. (I like to use a potato masher for this).
• Secure the Instant Pot lid, close the valve seal, and cook on manual HIGH pressure for 1 minute (yes, that's only one minute), followed by a 10-minute natural pressure release (NPR). DO NOT SKIP the NPR...the noodles are still cooking.
• Carefully turn the pressure valve to release any remaining steam and open the lid.
• NOTE: You will see a little excess liquid at first, but it helps incorporate the cheese in the next step AND the noodles will soak it up the longer it sits.
• Stir in MILK, CHEDDAR CHEESE, and PARMESAN CHEESE. I used a minimal amount of cheese, so feel free to add more.
• Serve warm with (optional) grated LEMON ZEST and a squeeze of LEMON JUICE.

EASY TUNA STEAK

Steps:

• Rub sea salt and red pepper flakes or your seasoning of choice on tuna steaks (I also like to use fresh dill and lime juice)
• Place steaks on a tray in your Instant Pot
• Put 1/2 cup water in bottom of Instant Pot
• Set cook time on manual or steam for 3 minutes, until the meat is cooked, but pink in the middle.
• If you don't like pink meat, cook it a minute longer
• NOTE: Cook longer for well-done. Tuna gets flakier as it cooks
• Serve with favorite side dish. Enjoy!

INSTANT POT® TUNA PUTTANESCA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
• Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

ONE-POT TUNA PASTA PUTTANESCA RECIPE

Steps:

• Heat the grill to high. Pour a little of the tuna oil into a wide ovenproof sauté pan and heat the garlic. Pour in the chopped tomatoes and simmer for 15 mins. Stir in the tuna, basil and capers, and season well.
• Meanwhile, cook the pasta shapes according to the pack instructions. Drain lightly, then stir into the sauce. Heat through, then top with the cheese and breadcrumbs, and grill until melted.

TUNA PUTTANESCA AND PENNE

Steps:

• Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
• While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
• Add the tuna, flaking it with a wooden spoon.
• Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
• Stir in the capers and olives and heat until warmed through, 1 minute.
• Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
• Add a ladle of the pasta cooking liquid to the sauce.
• Drain the pasta, add it to the sauce and toss.

WEIGHT WATCHERS TUNA PUTTANESCA

Steps:

• In a large saucepan, combine all ingredients except pasta.
• Bring to boil, simmer 10 minutes.
• Server over hot fettuccine.

SPICY TUNA PUTTANESCA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
• While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
• Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
• Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.